Understanding wine chemistry /
Waterhouse, Andrew Leo
Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia. - 1 online resource.
Includes index.
Includes bibliographical references and index.
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
9781118730713 1118730712 9781118730706 1118730704
A79E6CDA-2887-4107-A76A-561610B433FD OverDrive, Inc. http://www.overdrive.com
2016010329
Wine and wine making--Chemistry.
Wine and wine making--Chemistry.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TP548.5.A5
663/.2
Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia. - 1 online resource.
Includes index.
Includes bibliographical references and index.
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
9781118730713 1118730712 9781118730706 1118730704
A79E6CDA-2887-4107-A76A-561610B433FD OverDrive, Inc. http://www.overdrive.com
2016010329
Wine and wine making--Chemistry.
Wine and wine making--Chemistry.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TP548.5.A5
663/.2
